I just unloaded my old ale from my rum barrel and slacked on having something new to put in there so I need to get something going soon. Let me know if you have any thoughts/suggestions on the recipe:
OG: 1.095ish
IBUs: 32ish
15lbs Pils
3lbs Munich
0.25lbs Special B
1lb D2 (@flameout)
1-2lbs homemade candi sugar (@flameout)
3oz goldings @90mins
yeast ????
mash @149F for 60mins, pitch @68f and let rise, after 2 weeks cold condition in barrel for 3-4 weeks
now my questions:
1) I already have 1lb of D2, but plan to make the rest of the candi sugar. How much should I make? I'm leaning towards doing A from here:
https://www.homebrewtalk.com/f12/candi-syrup-experiment-trying-clone-d2-220882/
2) which yeast would you use? I'm torn between WLP500, WLP530, and Wyeast 1762, but open to other suggestions as well. I'm also considering using more than one.
3) Any good ideas on what to partigyle this into for a half batch? I'm open to pretty much any style.
Thanks for the help
OG: 1.095ish
IBUs: 32ish
15lbs Pils
3lbs Munich
0.25lbs Special B
1lb D2 (@flameout)
1-2lbs homemade candi sugar (@flameout)
3oz goldings @90mins
yeast ????
mash @149F for 60mins, pitch @68f and let rise, after 2 weeks cold condition in barrel for 3-4 weeks
now my questions:
1) I already have 1lb of D2, but plan to make the rest of the candi sugar. How much should I make? I'm leaning towards doing A from here:
https://www.homebrewtalk.com/f12/candi-syrup-experiment-trying-clone-d2-220882/
2) which yeast would you use? I'm torn between WLP500, WLP530, and Wyeast 1762, but open to other suggestions as well. I'm also considering using more than one.
3) Any good ideas on what to partigyle this into for a half batch? I'm open to pretty much any style.
Thanks for the help